Cut the butter into small pieces and freeze for at least 30 minutes, or longer.
Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. Pulse once or twice to combine. Add the frozen butter and process until the mixture resembles coarse meal.
Pour the flour mixture into a large mixing bowl. Add the buttermilk and stir with a wooden spoon to combine. The mixture will seem dry, this is okay. Using your hands, knead the dough in the bowl until all dry flour is incorporated.
Turn the dough out onto a lightly floured work surface. Knead the dough 8 or 9 times times until smooth. Roll the dough into a 9-inch circle that’s about ⅔ to ¾-inch thick.
Using a lightly floured 2 ½ round cookie cutter, cut out the biscuits and arrange on the baking sheet. Gather the scraps and reform into a ¾-inch thick round. Cut out remaining biscuits and place on the prepared pan.
You can also place the cut-out biscuits in a lightly greased cast iron skillet, with sides touching.
Using your thumb, gently press the center of each biscuit creating an indentation. This doesn’t have to be deep. Lightly brush the tops of each biscuit with melted butter, if desired. Bake for 15 - 18 minutes or until golden brown and well risen.
Brush the tops of the hot baked biscuits with butter, if desired.
Serve warm with sausage gravy, butter, jam or honey.